Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

Singh, Manjot; Adedeji, Akinbode A.; Santra, Dipak K.

doi:10.13031/trans.12553

Cited by 10 publications

(5 citation statements)

References 30 publications

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“…GF bread with 100 percent proso millet was significantly ( p <0.05) harder than the other two formulations. Starch has a way of improving the textural characteristics of bread because of the porous structure that is enhanced by starch swelling (Singh, 2016). This can also be correlated with the specific volume as shown in Table IV.…”

Section: Resultsmentioning

confidence: 99%

Physical properties and organoleptic evaluation of gluten-free bread from proso millet

Woomer

Singh

Vijayakumar

et al. 2019

BFJ

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Purpose Gluten-free (GF) foods have gained momentum among consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a GF grain with nutritive qualities comparable to other cereals. However, it was not clear how millet-based GF products would be accepted, leading to the goal of this research. Therefore, the purpose of this paper is to evaluate the effect of formulation on physical properties and consumer preference of millet-based GF bread. Design/methodology/approach Three bread formulations were used: proso millet flour (100 percent), proso millet flour–corn starch (1:1), and proso millet flour–potato starch (1:1). Physical and sensory properties were statistically evaluated. Findings Starch addition to the bread formulation had a significant influence on bread volume, color and firmness. A consumer’s age, gluten intolerance and familiarity with millet products did influence the frequency of consumption of GF products. Gluten-intolerant panelists consumed GF products more often than others who are not. Older panelists reported consuming more GF products than younger panelists. Gender also had a significant effect on consumers’ preference for overall acceptability and crumb aroma. The formulation had a significant effect on consumers’ preference of crust color and crumb aroma. Practical implications The paper presents an understanding of how starch addition modulates bread properties for the GF market. Originality/value In this paper, the authors explored a novel approach to use different starches and proso millet for making GF bread and determined sensory responses based on demographics like age, celiac diagnosis and familiarity with GF foods. This vital information will help processors to determine the portion of the market to target and the formulation to explore further.

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Section: Resultsmentioning

confidence: 99%

Physical properties and organoleptic evaluation of gluten-free bread from proso millet

Woomer

Singh

Vijayakumar

et al. 2019

BFJ

Self Cite

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“…Based on these values, the calculated values of GMD range from 0.74 mm (Teff millet “Trotter” variety) to 3.36 mm (pearl millet “SOSAT C88” variety) (Gaurav et al, 2021; Zewdu & Solomon, 2007). Based on sphericity, the millets can be grouped as oval shape ranging from 0.6 to 0.7 (pearl millet “Ex‐Borno” variety, little millet, and browntop millet), spheroid shape ranging from 0.7 to 0.8 (pearl millet “SOSAT C88” variety, barnyard millet, foxtail millet, finger millet “Black” variety, and kodo millet), and round shape ranging from 0.8 to 0.9 (proso millet, finger millet “Milky cream” variety, and “Brown” variety) (Gaurav et al, 2021; Nagaraju et al, 2020; Ojediran et al, 2010; Singh et al, 2018). The values for TSW of the different millet grains range from 2.49 g (little millet) to 11.95 g (pearl millet “SOSAT C88” variety).…”

Section: Physical Properties Of Milletsmentioning

confidence: 99%

Review on millets dehulling and pearling technologies and machinery

Mittal,

Kumar,

Gupta

et al. 2024

J Food Process Engineering

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This paper presents a comprehensive analysis of recent advancements in the mechanization of millet processing technologies. In the last decade, many researchers have worked on millet postharvest processing technologies and developed many machines; however, there is a lack of collective information. The design, development, and performance aspects of millet threshing, dehulling/pearling, and cleaning are comprehensively reviewed and discussed in this review. Various studies are examined, which explore these machines' operational parameters and performance. The findings highlight the significant improvements in threshing and pearling efficiency, grain damage reduction, and ergonomic benefits in comparison to traditional manual methods. This comprehensive review of millet machinery helps to identify the research gap and establish a platform for optimum design and development for the future. Additionally, this helps to improve the level of mechanization in millet processing. The paper contributes valuable insights into improving postharvest processing methods for various millet varieties, thus aiding in promoting the utilization and commercialization of these nutritious and sustainable crops.Practical applicationsUnderstanding of engineering properties of millets for further development and improvement of available millet dehulling machinery. The knowledge of factors involved in millet dehulling and pearling helps in testing and evaluation of millet processing machinery. The comprehensive information about the millet machinery improve mechanization of the millet‐based industries.

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“…Table 3 shows that the use of WCF led to an increase in the gumminess of the samples, while no significant differences were observed for springiness. Singh et al [44] also determined the effect of combination of corn and potato starch on millet-based breads. These authors found that corn starch rose bread volume and led to a decrease in bread firmness.…”

Section: Comparison Of the Quality Properties Of Gluten-freementioning

confidence: 99%

Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

Marnilo,

Yarmand,

Salami

et al. 2023

Journal of Food Processing and Preservation

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Lack of gluten affects the quality of gluten-free (GF) cake. Mainly due to the ingredients used and their characteristics, GF cake has numerous drawbacks such as unsatisfactory texture. The present study determines the influence of different percentages of chia seed flour and xanthan gum on the consumer aspects and also the physical quality of rice/sweet potato flour-based gluten-free (GF) cakes by adding xanthan gum. A composite central design (CCD) was applied to optimize the levels of effects of ratio of rice/sweet potato flours, chia seed flour concentration, and xanthan gum concentration on the textural and sensory properties. The results of optimization analysis observed that the best formulation was prepared from ratio of rice to sweet potato flours of 60 to 40% w / w , chia seed flour of 2.5% w / w , and xanthan gum of 0.03% w / w as optimum point. Also, one sample t –test results indicated that the experimental values of responses were close to predicted ones and confirmed them. The textural, physical, and also sensory properties showed that adding whole chia seed flour led to increase the hardness and a reduction in the specific volume of the cakes. The presence of xanthan gum was essential to soften the texture of the cake. In final, it can be stated that whole chia seed flour with suitable quality and healthy characteristics can be utilized as a good alternative ingredient to prepare various gluten-free products.

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Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

Cited by 10 publications

References 30 publications

Physical properties and organoleptic evaluation of gluten-free bread from proso millet

Physical properties and organoleptic evaluation of gluten-free bread from proso millet

Review on millets dehulling and pearling technologies and machinery

Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

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